Prep Time: 30 minutes Cooking Time: 24 hours (including sous vide and stovetop cooking) Serving: 4-6 people Ingredients: 2 pounds beef chuck, cut into 1-inch cubes 2 tablespoons all-purpose flour 2 tablespoons olive oil 2 cups beef broth 2 garlic cloves, minced 1 onion, diced …
Prep Time: 10 minutes Cooking Time: 1-2 hours (depending on the thickness of the steak) Serving: 2 people Ingredients: 2 10-ounce beef ribeye steaks 2 tablespoons olive oil 2 garlic cloves, minced 2 sprigs fresh rosemary Salt and pepper to taste 2 tablespoons unsalted butter …
Prep Time: 15 minutes
Cooking Time: 1 hour
Serving: 2 people
2 veal liver slices, about 6-8 ounces each
1/4 cup Dijon mustard
2 cloves garlic, minced
2 sprigs fresh thyme
Salt and pepper to taste
2 tablespoons unsalted butter
Optional: chopped fresh parsley for garnish
Preheat a sous vide water bath to 140°F (60°C). Season the veal liver slices with salt and pepper, then spread the Dijon mustard evenly on both sides of each slice.
Divide the white wine, garlic, and thyme between two vacuum-sealed bags.
Make sure each bag has one liver slice, and arrange them so they are flat and without overlapping.
Using a vacuum sealer, seal the bags.
Cook the bags for an hour in the hot water bath.
Once the liver has cooked, take the bags out of the water bath and use paper towels to pat the slices of liver dry.
A nonstick skillet is warmed up at high heat. Swish the butter about in the pan until it is frothy and melted.
When a crust develops, add the liver slices to the pan and sear for 1–2 minutes on each side.
Before slicing and serving, remove the liver from the pan and allow it to rest for 5 minutes. Before serving, if desired, sprinkle with finely chopped fresh parsley.
Prep time: 15 minutes Cook time: 1 hour Serving: 4 people Ingredients: 4 pears, peeled and cored 4 oz. blue cheese, crumbled 1/4 cup walnuts, chopped 1/4 cup honey 2 tbsp balsamic vinegar Salt and pepper to taste Directions: Preheat your sous vide machine to …
Prep Time: 10 minutes Cooking Time: 6-8 hours Serving: 4-6 people Ingredients: 1 3-pound beef roast (such as chuck or sirloin) 4 cloves garlic, minced 1/4 cup chopped fresh cilantro 1 tablespoon olive oil 1 tablespoon soy sauce Salt and pepper to taste Directions: Preheat …
Prep time: 15 minutes
Cook time: 2 hours
Serving: 6-8 people
1 lb. chicken livers, trimmed and cleaned
1/2 cup butter, softened
1/4 cup brandy or cognac
1 onion, chopped
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
Baguette or crackers, for serving
Preheat your sous vide machine to 160°F (71°C).
In a mixing bowl, combine the softened butter, chopped onion, minced garlic, dried thyme, dried rosemary, salt, and pepper.
Season the chicken livers with salt and pepper and place them in a sous vide bag.
Add the brandy or cognac to the bag and seal the bag, removing as much air as possible before sealing.
Cook the bag in the sous vide machine for two hours. Take the chicken livers out of the bag and from the sous vide machine after two hours.
Put the butter and herb combination to a food processor along with the chicken livers.
The mixture should be processed until it turns into a paste.
Chicken Liver is spooned Spread out and chill for at least an hour in a serving dish.
Serve the chicken liver spread with crackers or on a slice of bread.
Enjoy your perfectly cooked, creamy, and delicious sous vide chicken liver spread!
Prep Time: 10 minutes Cooking Time: 2-4 hours Serving: 4-6 people Ingredients: 2 pounds beef tenderloin 2 tablespoons chili powder 1 tablespoon smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 2 tablespoons olive …
Prep Time: 10 minutes
Cooking Time: 8-12 hours
Serving: 4-6 people
2 pounds beef chuck roast, cut into 2-inch cubes
2 large onions, sliced
4 cloves garlic, minced
1 tablespoon tomato paste
1/2 cup red wine
1 cup beef broth
2 tablespoons olive oil
2 teaspoons dried thyme
Salt and pepper to taste
Preheat a sous vide water bath to 165°F (74°C).
In a large bowl, toss the beef chuck cubes with the sliced onions, minced garlic, tomato paste, red wine, beef broth, olive oil, dried thyme, salt, and pepper.
Transfer the mixture to a large vacuum-sealed bag. Seal the bag using a vacuum sealer.
Cook the bag for 8 to 12 hours in the warm water bath.
Remove the bag from the water bath after the meat and onions are done cooking, then gently transfer the contents to a big bowl.
The meat and onions should be taken out of the liquid using a slotted spoon and placed on a serving dish.
The leftover liquid should be poured into a small saucepan and heated over high heat.
Cook the liquid until it has thinned slightly and been reduced by half. On the serving dish, drizzle the sauce over the meat and onions.
Before serving, if desired, sprinkle with finely chopped fresh parsley.
With your preferred sides, such mashed potatoes or roasted veggies, serve the beef with onion. Enjoy!
Prep time: 10 minutes Cook time: 1 hour Serving: 4 people Ingredients: 1 head of broccoli, florets only 2 tbsp butter 1/4 cup heavy cream 1/2 cup blue cheese crumbles Salt and pepper to taste Directions: Preheat your sous vide machine to 185°F (85°C). Blanch …